Deviled clams

1 Servings

Ingredients

Quantity Ingredient
1 pint Clams
1 Clove garlic, minced
2 tablespoons Chopped onion
½ cup Chopped celery
¼ cup Butter, melted
1 tablespoon Flour
¾ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Thyme
3 drops Tobasco sauce
1 tablespoon Chili sauce
1 Egg, beaten
½ cup Cracker meal
2 tablespoons Chopped parsley
2 tablespoons Butter, melted
½ cup Dry bread crumbs
Date:

Directions

Drain and chop clams. Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley.

Fill 6 well-greased individual shells or casseroles. Combine butter and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 F. for 10 min. or until brown. Or stuff in half clam shells. Can be frozen.

From: Clam Ram Booklet Shared By: Pat Stockett

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